1. Heat the olive oil and garlic in a medium (3-quart) saucepan over medium-low heat.

2. When the garlic begins to bubble around the edges, add the onion, celery, carrot, paprika, cumin, and salt. Turn heat up to medium and saute for about five minutes, until the onions are softened but not browned.

3. Add the stock, tomatoes, and beans. Bring up to a boil, then turn heat down to low and simmer for 20 minutes.